Miss Corson's practical American cookery and household management

Or, after cutting the egg-plant, scoop- out most of the interior, mince it fine, add an equal quantity of bread-crumbs to it, season it highly with salt, pepper, and butter, and put the mixture again into the rind, heaping each half; set the halves of the egg-plant in an earthen dish which can be sent to the table, and bake it until it is tender, then serve it hot. BOILED CABBAGE. Wash a medium-sized head of cabbage in plenty of salted cold water, and trim away the woody part of the stalk ; have ready over the fire a very large pot containing five or six quarts of salted boiling water ; put the cabbage into this boiling water, place the pot over the hottest part of the fire, and bring its contents to the boiling-point as fast as possible. Leave the pot uncovered, and every two or three minutes press the cabbage under the boiling water with a wooden spoon. Do not let the cabbage stop boiling for one instant ; boil it steadily and rapidly for ten minutes ; then try one of the thickest stalks with a sharp knife; if it is tender, — just tender, without being at all watery, — drain the cabbage at once ; if it is not quite tender, let it boil a few minutes longer, but only until it is tender, and then drain it ; serve it hot at once, with a palatable seasoning of salt, pepper, and butter. Or have ready a pint of white sauce, for which directions are given elsewhere ; pour it over the cabbage after it is drained, and serve it hot at once. FRIED CABBAGE. Chop cold boiled cabbage, press out all the moisture, add half a cupful of cream to a quart-bowl full of cabbage, and season it with salt and pepper ; put two tablespoonfuls of butter in a frying-pan over the fire, let it get smoking hot, put in the cabbage, and brown it quickly on the under side ; as soon as the cabbage is browned, turn it upside down on a hot dish, and serve it. BED CABBAGE, STEWED. * Thoroughly wash a head of red cabbage, cut the leaves apart, and trim off any hard, fibrous portion of the stalk ; peel and slice one onion, put it over the fire in a saucepan with a tablespoonful of butter, a cupful of cold gravy, half a saltspoonful of pepper, and two teaspoonfuls of salt ; next put in the cabbage, pour four tablespoonfuls of vinegar over it, cover the saucepan closely, and cook the cabbage gently for an hour or longer, until it is tender, stirring it occasionally. Serve it hot. SAUERKRAUT. Trim off the defective and tough outer leaves of white cabbage, wash it thoroughly in cold salted watef, and shave it rather fine on a cabbage-cutter, rejecting the tough stalks ; to each peck of cabbage, allow a pint of fine salt ; wash the outer green leaves of ^he cabbage in cold salted water, and use them to line a wooden tub or firkin ; put the cabbage into the firkin in layers with the salt, beating the layers of cabbage with a potato-masher until all of it is tightly packed down ; put a board over the cabbage with a heavy stone on it, and let it stand for at least six weeks, when it will be ready to use. To prepare the sauerkraut for boiling, soak it in plenty of cold water until it is only palatably salty ; put the sauerkraut